Entrecote al queso cabrales (steak w/blue cheese sauce)

Yield: 4 Servings

Measure Ingredient
8 ounces Blue cheese; crumbled
1 \N Clove garlic; finely chopped
2 tablespoons Dry white wine
1 dash Ground red pepper
2 tablespoons Butter
4 smalls New York strip or Rib eye steaks; cut 1\" thick
\N \N Freshly ground pepper
¼ cup Water
\N \N Parsley; snipped

Cook and stir cheese, garlic, wine and red pepper over low heat, stirring frequently, until cheese is melted; keep warm.

Heat butter in 12" skillet until hot. Cook beef steaks over medium-high heat, turning once, until medium doneness, about 5 minutes on each side.

Sprinkle with pepper. Remove from skillet; keep warm. Add water to skillet.

Heat to boiling, stirring constantly to loosen browned bits; boil 2 minutes. Stir pan juices into cheese mixture. Pour over steaks. Sprinkle with parsley.

Serving Ideas : Pronounced: Ehn-tray-koh'-tay ahl kay'-soh kah-brah'-lehs NOTES : In Spain, a strong, leaf-wrapped blue cheese called queso cabrales would be used to flavor a rich sauce for these steaks. We find that Roquefort or another blue cheese works quite nicely.

Recipe by: New International Cookbook Posted to MC-Recipe Digest by "creedenites" <creedenites@...> on Mar 5, 1998

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